Orange Glazed Chicken Drumettes
Orange Glazed Chicken Drumettes
Ingredients
For the Chicken
- 1 3/4 pounds chicken drumettes or wings
For the Orange Glaze
- 1 1/4 cups orange juice
- 3 garlic, cloves, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons soy sauce
- 1 1/4 cups water
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 tablespoon honey
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pour the orange juice into a large, heavy-bottomed pan or Dutch oven. Add the chicken drumettes or wings to the pan, ensuring they are partially submerged in the juice.
⏱️ 2 min
- 2
Cover the pan with a lid and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for 5 minutes, until the chicken begins to turn white.
⏱️ 7 min
- 3
Uncover the pan. Add the minced garlic, paprika, salt, and black pepper to the chicken. Stir gently to combine the seasonings with the chicken.
⏱️ 3 min
- 4
Cover the pan again and continue to cook for 15 minutes, allowing the flavors to meld and the chicken to cook further.
⏱️ 15 min
- 5
After 15 minutes, uncover the pan. The chicken should appear more cooked and the liquid slightly reduced. Pour in the soy sauce, water, ketchup, mustard, and honey.
⏱️ 3 min
- 6
Stir the chicken thoroughly to coat each piece evenly with the newly added sauce ingredients. Bring the mixture back to a gentle simmer.
⏱️ 2 min
- 7
Continue cooking, uncovered, for another 10-15 minutes, stirring occasionally, until the sauce has thickened to a glaze consistency and coats the chicken beautifully. The chicken should be fully cooked through (internal temperature of 165°F).
⏱️ 15 min
- 8
Remove the pan from the heat. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Glazed Chicken Drumettes
Ingredients
For the Chicken
- 1 3/4 pounds chicken drumettes or wings
For the Orange Glaze
- 1 1/4 cups orange juice
- 3 garlic, cloves, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons soy sauce
- 1 1/4 cups water
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 tablespoon honey
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pour the orange juice into a large, heavy-bottomed pan or Dutch oven. Add the chicken drumettes or wings to the pan, ensuring they are partially submerged in the juice.
⏱️ 2 min - 2
Cover the pan with a lid and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for 5 minutes, until the chicken begins to turn white.
⏱️ 7 min - 3
Uncover the pan. Add the minced garlic, paprika, salt, and black pepper to the chicken. Stir gently to combine the seasonings with the chicken.
⏱️ 3 min - 4
Cover the pan again and continue to cook for 15 minutes, allowing the flavors to meld and the chicken to cook further.
⏱️ 15 min - 5
After 15 minutes, uncover the pan. The chicken should appear more cooked and the liquid slightly reduced. Pour in the soy sauce, water, ketchup, mustard, and honey.
⏱️ 3 min - 6
Stir the chicken thoroughly to coat each piece evenly with the newly added sauce ingredients. Bring the mixture back to a gentle simmer.
⏱️ 2 min - 7
Continue cooking, uncovered, for another 10-15 minutes, stirring occasionally, until the sauce has thickened to a glaze consistency and coats the chicken beautifully. The chicken should be fully cooked through (internal temperature of 165°F).
⏱️ 15 min - 8
Remove the pan from the heat. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 3 min